Big thanks to Lena Miller, baker and good food advocate, for developing this wonderful recipe for Community Grains. Keep an eye on her food adventures at @leanbean525!

Hard White Wheat, Sweet Wine, and Olive Oil Cake

Makes one 9-inch cake.
Time: 90 minutes
Adapted from The Violet Bakery Cookbook by Claire Ptak.

Ingredients

150 g sweet dessert wine
1 tbsp honey
1 large orange, zested
50 g canola oil
150 g olive oil
200 g Community Grains Hard White Wheat Flour
¼ tsp salt
1 tsp baking powder
4 eggs, separate whites and yolks
180 g sugar divided equally into 2 bowls
Optional: sliced almonds for topping
For serving: whipped cream and fresh fruit

Baking Instructions

Read through this recipe prior to baking. Weigh out each ingredient into separate bowls. Set up a small saucepan, a stand mixer with the whisk attachment, and an oiled 9-inch springform pan, with a layer of parchment paper on the bottom.
Reduce the wine to about 1/3 its original volume (50g) in a saucepan over medium heat. This should take about ten minutes of simmering but keep an eye on it to be sure it doesn’t burn off too quickly. You can weigh it again to be sure you have the right quantity. Remove from heat and add the honey and orange zest. Mix to combine and let cool.
Combine the flour, salt, and baking powder in a medium bowl and set aside.
Turn the oven to 350ºF.
Combine one bowl of the sugar (90g) with the egg yolks in a stand mixer and whisk until it reaches a pale yellow and slightly fluffy consistency. Decrease the whisk speed and slowly, steadily, add the canola and olive oil. At this point, you’re kind of making a dessert aioli! The mixture should begin to thicken. Next, slowly incorporate the reduced wine, orange, and honey mixture. Pour the contents into a medium-sized bowl. With a wooden spoon or rubber spatula, gradually fold the flour into the mixture.
Rinse off the stand-mixer’s bowl and whisk. Add the other half (90g) of sugar and egg whites to the stand mixer bowl, with whisk attachment, and whisk until the mixture holds stiff peaks.
Gradually add the beaten egg whites to the cake batter. Once combined, pour this complete batter into your prepped springform. Bake at 350ºF for approximately 40-50 minutes or until golden on top and if you stick a toothpick or fork in, it comes out clean. Remove from the oven. Let cool for 10-15 minutes. Run a clean knife along the edge and gently remove from the pan. Turn upside down, and remove parchment paper. Place on a cooling rack, until mostly cooled. Cut and serve with whipped cream and fresh fruit.